Monday, 29 September 2014

Pumpkin Pie

I've made plenty of pumpkin pies over the years, sourcing recipes from all over the place but this has to be the simplest and best tasting pie I've made. When I was last in the States I picked up a small tub of McCormick's Pumpkin Pie Spice from Walmart but I've only just got around to using it now. I've used the recipe on the back of the tub and it would appear than simplicity is best when it comes to pumpkin pie. I'm aware that British supermarkets don't sell this mix but you can buy it online for (ridiculously) high prices, or you can make your own using a mix of cinnamon, ground nutmeg, ground ginger and allspice - there are plenty of recipes online that will tell you the quantity you'll need.

Ingredients

1 can of pumpkin

397ml condensed milk

2 eggs

1 tbsp pumpkin pie spice

1 roll shortcrust pastry

Method

Preheat the oven to 220 degrees.

Roll out the pastry onto a floured surface and place in a pie dish.

Empty the pumpkin and condensed milk into a mixing bowl.

Add the eggs and pumpkin pie spice.

Mix everything together well and pour into the pastry lined pie dish.

Bake for 15 minutes at 220 degrees and then lower the temperature of the oven to 175 degrees, bake for a further 40 minutes.